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Week Night Meals Main Dish

Chicken Cutlets with Asiago and Asparagus

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  • Serves: 2
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  • Four fresh chicken or turkey breast cutlets, not breaded
  • 12 spears fresh asparagus, boiled and shocked
  • 2 TBS olive oil
  • 2-3 cloves garlic, bashed
  • Olive oil, butter, salt and pepper
  • Asiago Fresco cheese
  • Vermouth
  • Squeeze of fresh lemon
  • 2-3 TBS butter


Have your butcher fashion chicken or turkey breast into four cutlets, and flatten them well with a cleaver. Preheat oven to 300 degrees. Blanch asparagus spears and shock in ice water. Set aside.

Season cutlets lightly with salt and pepper and set aside.

In a 12-inch stick free skillet, warm olive oil and slowly sauté bashed garlic – removing when lightly browned. Add chicken cutlets and cook over low to medium heat for about 2 minutes per side (depends on thickness – ideally cook to ¾ done). Remove from pan, place on serving plate, top with grated Asiago cheese and asparagus spears, and hold in warm oven.

Raise heat and add a splash of vermouth and a squeeze of lemon (and zest if you like) to pan – reducing slightly – then remove from heat and whisk in pats of butter. Pour sauce over prepared chicken and asparagus.


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